Muz's Pressure Cooker Goulash

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Have you made this?

This is another recipe from my Grandmother's files. I've updated with instructions using one of the new digital pressure cookers, or one of the traditional cookers like my Grandmother used. I also changed bacon fat with olive oil to brown the meat. Proceed as you risk...taste vs healthier!

She had a note on the recipe that you could use a "1-year-old chicken" ...She was raised on a farm, and I'm not sure what would mean to one of the chickens you find in today's market, but I imagine you could use chicken thighs very successfully in this recipe.

3Method 1 in an electric pressure cooker: Place lid on pot, and follow manufacturer's instructions and set time for 25 minutes; allow pressure to come down, and do not use quick release method.

4Method 2 (traditional pressure cooker like my grandmother used) Place cover on cooker and allow steam to flow from vent pipe to release all air from cooker. THEN, place weight on vent pipe and when weight begins to rock, reduce heat to maintain pressure and cook for 20 minutes. Turn off heat and allow pressure to reduce in the pan. Do not use quick release method.

5Serve over noodles, spaetzle, mashed potatoes or rice.
Garnish with sour cream, if desired. (We did not have it that way growing up. I think this is a new trend.)